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Ultimate Autumn Frittata with Crispy Chanterelles

October 23, 2017 Filed Under: Recipes

Ultimate Autumn Fritatta with Crispy Chanterelles
2017-10-22 19:40:31
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Ingredients
  1. Olive oil- about 1/3 cup
  2. 1 delicata squash, peeled, seeded, chopped
  3. 1 bulb fennel, root removed, chopped
  4. 1 cup heirloom potatoes, chopped
  5. 2 cups braising greens such as mustard greens, chard and kale, washed
  6. 1 leek, washed and chopped
  7. 6 eggs
  8. 3/4 cup cream, milk, or half-and-half
  9. 1 cup gouda cheese, grated
  10. 1 tsp sea salt
  11. 1/2 tsp coarsely ground black pepper
  12. 1/2 tsp nutmeg
  13. your portion of chanterelles, wiped free of dirt and moisture
Root vegetables
  1. Preheat your oven to 450 degrees. Get a heavy baking sheet and spread a glug of olive oil on it to cover the bottom. Put the squash, fennel, and potatoes on the baking sheet, drizzle with a bit more oil, and season with salt and coarse black pepper. Roast the vegetables for 12-15 minutes.
Fritatta
  1. Meanwhile, crack your eggs into a bowl and mix them with the cream, the gouda cheese, salt, pepper and nutmeg.
  2. Take the baking sheet out of the oven, and reduce the oven heat to 350. Put a large oven-proof skillet at least 2 inches deep on the stove on medium heat. Add about a tablespoon of olive oil and then add the braising greens, the leeks, and a pinch of salt. Cook and stir until the greens are soft, about 5 minutes. Add the egg mixture and the roasted vegetables and cook on the stovetop for a minute.
  3. Transfer the pan to the 350F oven and bake for 12-15 minutes or until the frittata is barely set and doesn't jiggle.
Mushrooms
  1. While the frittata bakes, get a second skillet screaming hot on the stove. Add 1 TBS of grapeseed oil or olive oil, and immediately add the chanterelles. Stir for about 5-7 minutes until they begin to get crispy, then season with plenty of salt and a grind of pepper.
  2. Serve the frittata cut into wedges, topped with the crispy chanterelles.
Notes
  1. Not included in the box: Olive oil, grapeseed oil, salt, pepper, nutmeg, cream or half and half
By Danielle Goldstein
/Narrative Food https://blog.narrativefood.com/

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